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MURGH MUSSALAM (MUGHALAI)

MURGH MUSSALAM (MUGHALAI)
This recipe is a very old traditional Mughali dish, very rich with high calorie value. In Mughal Durbar it was known as one of the SHAHI DISH, cooked with the heart, lot of labor and patience, a must try dish for every one who love to cook and have the fine taste for the delicious food

INGREDIENTS
4 whole dressed chickens
8-10 garlic flakes finely chopped
¼ cup ginger finely sliced
1 cup beaten curd,
1 cup tomato puree
6-8 onions finely sliced
3-4 tbsp desi ghee, ½ cup butter
¼ cup red chilly paste, 1 tsp turmeric powder
6-8 green cardamom pods, 2 black cardamom pods
2 tsp dhania powder, 2 tsp black pepper
1” 2 piece cinnamon, 4-6 cloves,
3-4 bay leaves, 6-8 badam (Almond)
¼ cup raisin, ¼ cup cashew nut paste
2 tsp home made garam masala
2-3 tsp sugar or honey,
4 tbsp lemon juice
6 boiled eggs
Salt to taste

FOR GARNISHING
½ cup coriander leaves finely chopped
2 onions finely sliced
2-3 tomatoes finely sliced length wise
4-6 green chilly silted


PREPARATION
Wash the chicken make long cut with a sharp knife on the body of the chicken, rub lemon juices, black pepper and salt, add beaten curd to the chicken and marinate for 1 hr for broiler chicken and 3-4 hrs for desi chicken. After marinating take out the chicken and keep aside the remaining curd to be used latter.

METHOD
1 Heat desi ghee or oil, sauté and fry the marinated chicken till golden brown, remove it and keep aside.
2 Now in the same pan, sauté the garlic flakes, add bay leaves and onions and fry till golden brown, add the remaining curd and cook for some time on low flame.
3 Add tomato puree, red chilly paste and cook for few minutes, now add dhania powder, cinnamon stick, ginger, black and green cardamom, cook on low flame till the oil start separating. Remove the pan from the flame and let it cool






4 Grind this mixture to make a fine paste and again put this mixture into the pan and cook till the color is reddish brown, add the butter and fresh cream, cook for a while and then remove this mixture from the pan and allow this to cool, add cashew nut and raisins to this mixture for filling the chicken,
5 First fill the half of the lower part of the chicken with this mixture, put one boiled egg per chicken and again add the mixture to fill it completely, tie the chicken with string tightly to prevent the masala from bowing out of the chicken. Repeat the process with all the chickens.
6 Take out big kadahi or patila, put all the chicken or partly as per the capacity of the kadahi, add the remaining mixture and cook for at least 45 minutes for broiler and to one hr for desi chicken on low flame, in the process of cooking turn the chicken in between to prevent it from over cooking or get it burned.
7 Garnish with coriander leaves, finely diced onions, tomato and green chilly
Serve hot with Nan, Roti or Parantha.

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